Blueberry Ricotta Pancakes

Step 1

Add the dry ingredients into the wet ingredients using a whisk until smooth.

Step 2

With a mixer beat the egg whites until soft peaks form.

Step 3

Fold the whites into the batter.

Step 4

Keep folding in the whites when no white still appears in the batter around 12 strokes.

Step 5

Heat your griddle to medium heat.

Step 6

I usually spray mine with cooking spray then add a few drops of olive oil on the pan.

Step 7

Use a gravy ladle full to make your pancakes.

Step 8

Drop a few blueberries on top before flipping.

Step 9

I cook mine until you see bubbles on top around 2 minutes on each side, then flip. I then place a slice of butter on each one and stack them.

Step 10

Serve with your favorite maple syrup or try a fresh fruit topping below and optional (my favorite) sprinkle with cinnamon-sugar mixture.

Step 11

Blueberry or Your Favorite Berry for a Fresh Fruit Quick topping:

Step 12

2 cups berries of choice (strawberry, blueberry, raspberry, etc

Step 13

1/4 cup jam to match the fruit choice

Step 14

Place the fruit and jam in a food processor blend until smooth. When ready to serve place in a small saucepan and heat for 5 minutes.